Whole Wheat Irish Soda Bread With Bulgur Recipe (2024)

Why include bulgur in soda bread? I'd love a bit more explanation of the creation process and what to expect with this recipe.

American whole wheat flour isn't as rough as the wholemeal flour used in Ireland. You can order Odlum's Wholemeal flour but it is crazy expensive. I have never had much success with trying to replicate Irish brown bread- even with the flour- plan on giving this a whirl today

Part of what gives soda bread that nutty, rustic flavor and texture is the inclusion off cracked or broken grains. It’s hard to find cracked wheat flour here, so adding bulgur is a reasonable approximation.

I love this bread! The recipe is easy and the ingredient proportions were just right. Excellent soft but chewy texture and great flavor. Nothing like other sweet, cake-like versions I have had. Really good toasted (or even warmed in the microwave) with butter.

The dough was beyond soft and sticky! I had to almost double the quantity of flour to make it manageable. I also had to increase the cooking time. That said, the bread is dense and delicious. I added a cup of walnuts as well to make it even more nutritious. Will definitely make again.

This Irish Soda bread is a satisfying, hearty and delicious alternative to white flour Irish Soda Bread. I baked a loaf for a St. Patrick's party and it was a hit. My husband loved it too. Finding bulgur was not so easy, but the health food coop had it in a bin. It's now in my favorites recipes for St. Patrick's day, along with homemade brined bristled for corned beef.

Try kasha, available in most grocery stores, for bulgur wheat? Kasha is toasted buckwheat; bulgur is a cracked wheat (used in traditional tabbouleh); it's soaked and then baked; since it's wheat, it contains gluten. Kasha is gluten-free.(Info based on personal experience, plus info from several nutrition websites.)

I froze leftover bread (sliced) and it was perfectly good three months later. This is the best bread of this type that I’ve ever made…

Mar. 2020. Too much liquid (maybe the 140 g flour that's mentioned in the "tips" section would work better, or reduce the amount of water that you add to the bulgur. It was impossible to transfer the first loaf from the counter to the cookie sheet, so I had to reshape it on the sheet. I scraped the dough for the second loaf directly onto the sheet, then shaped it there.Made 2 smaller loaves instead of one large one.

Tasty, simple, quick -- we made it alongside the creamy broccoli soup and this was done first. I used instant oats bc bulger wasn't in the cards.

Fantastic! Used some couscous that was lurking in the pantry. Flour is clearly the most critical variable -- I had stone ground ww flour from local bakery. Bracing for a very wet dough, I ended up with one that was almost dry. Staying the course, I popped it in the oven as was, and ended up with a gorgeous, moist loaf. Oh, and added walnuts for a lovely crunch.

I followed the recipe exactly, which is something I rarely do. The soda bread baked exceptionally well ending with a superb hallow sound. The flavor was a balance of wheat and bulgur pleasing to my buds with hints of sweetness (albeit no brown sugar was added) and, the texture had a soft yet firm essence that togethered exceptionally well with butter and preserves. Making another recipe today.

Mmm. My first soda bread. Followed recipe and timings closely. The only variance was letting the soaked bulgar sit for a couple of hours. Don’t know if this made any difference. You don’t notice the bulgar as bulgar—just a tasty grainy bread. Yummy and easy. Dense but not gummy. Most was consumed in a half day.

First 240 or 250, then 200 to finish off. (Ignore previous notes)

Made with white whole wheat and bulgur in sun oven late in day (200-300fegrees). Need hotter oven and maybe leave off lid.

Agree with the others - I had to add an extra 1 cup of flour, but otherwise followed the recipe and got a delicious loaf!

American wholewheat flour is more refined than Irish flour, which is why the bulgur is needed. Soaking the bulgur gave it texture that didn't break teeth. I did 2 cups of white to 1 2/3 wholewheat flour and increased the baking soda to 2 tsp. It was very wet so I added more wholewheat flour at the end. Turned out beautifully. Delicious and easy.

Followed the recipe (scaled it all out in grams) with the exception of whole milk instead of buttermilk and it was fantastic! The dough was very wet but there was no need to add more flour just to make it more manageable because the results were great! Next time I may just trying turning the dough out onto the baking sheet and quickly shaping it.

I was a bit unsure about this, but it came out really great. Nice to have a healthy recipe for Irish soda bread. I'm trying to eat more complex carbs and this fit the bill. It is also really easy.

I love this bread. I substituted uncooked oats for some of the flour, and I added a cup of walnuts.

I’ve made this bread twice with mixed results. First time: i used Bob’s Bulgur wheat, which didn’t absorb the water well. I used a soy/ lemon substitute for the buttermilk because I’m allergic to cow’s milk. The dough was so sticky I had to add a lot more flour to handle it at all. I’ll add that I’m a pretty good baker and know the feel of good dough. The bread was gummy

Second round: To make sure I was using the right Bulgur I bought new #2 Bulgur at a Lebanese grocery. I used 1.5 cups of soy buttermilk. I’ll also note that I weigh all dry ingredients. The feel of the dough was much better and it baked to sound hollow in the recommended time. But it’s still a bit chewier/ gummier than I’d like. Not a good consistent crumb. Is it the soy milk? It shouldn’t be a problem since i use it a lot? Does it need more baking powder? Acid?